Keto Beef Bourguignon
This keto beef bourguignon is a rich French beef stew made with tender beef, bacon, mushrooms, and red wine. Slow cooking creates a deeply flavored sauce while keeping the recipe low in carbs.
Ingredients
- 2.2 lbs beef chuck or brisket
- 7 oz smoked bacon cubes
- 14 oz white mushrooms halved or quartered
- 1 onion
- 3 cloves garlic
- ½ cup Red Wine
- 2 cups beef stock
- 1 bouquet garni parsley, thyme, rosemary and bay leaves
- Salt & Pepper to taste
- 1/4 tsp cayenne pepper optional
- 1/4 tsp Xanathan Gum optional
- 1 tbsp chives chopped for garnish
Instructions
- Place the bacon into a cold Dutch oven and set over medium heat. Cook slowly until the fat renders and the bacon is cooked. Remove the bacon and set aside.
- Season the beef with salt and pepper. Working in batches, sear the beef in the rendered bacon fat until well browned on all sides. Remove and set aside.
- In the same pot, add the diced onion and cook over medium heat until softened and slightly browned.
- Add the mushrooms and season lightly with salt. Cook until they release their moisture and it evaporates.
- Add the garlic and cook briefly until fragrant.
- Pour in the red wine and stir, scraping the bottom of the pot to loosen any browned bits. Add the beef stock, parsley, thyme, and bay leaves, then stir.
- Return the beef and along with the cooked bacon.
- Add enough water to just cover the beef. Bring to a boil, then cover with a lid, reduce the heat to low, and simmer for 90 minutes, stirring occasionally.
- Once the beef is fork-tender, remove the thyme, parsley, and bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot.
Video
Nutrition
Calories: 611kcalCarbohydrates: 9gProtein: 66gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 205mgSodium: 780mgPotassium: 1583mgFiber: 2gSugar: 3gVitamin A: 419IUVitamin C: 7mgCalcium: 140mgIron: 9mg
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